A delicious mid morning or afternoon treat created by Maggie herself.


  • 80g currants 

  • 1/4 cup Maggie Beer Verjuice  

  • 50g walnuts, finely chopped

  • 150g dried figs, finely chopped

  • 3 tbspn Maggie Beer Coffee Vino Cotto  

  • 375g rough puff pastry (basic recipe)

  • 2 tbspn caster sugar


  • 1.

    Steep currants in Verjuice overnight, or reconstitute in the microwave for four minutes on defrost cycle, covered.

  • 2.

    Preheat over to 220 degrees celsius.

  • 3.

    Mix together currants, walnuts, dried figs and two tablespoons Coffee Vino Cotto. Place mixture evenly over pastry, then roll and slice into 3 centimetre slices. Place the scrolls onto a lined baking tray and sprinkle with sugar. Bake at 220 degrees celsius for 15 minutes.

  • 4.

    Remove from oven and drizzle with one more tablespoon Coffee Vino Cotto, lightly cover with foil and place back in oven for 10 minutes.

  • 5.

    Remove from oven and allow to cool for 15 minutes before serving. Makes 10 scrolls.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 270kj
  • Fat Total 14g
  • Saturated Fat 3g
  • Protein 3g
  • Carbohydrate 26g
  • Sugar 7g
  • Sodium 82mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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